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Volume III
May 20, 2011

Weekly Home / Recipe Center

Spring Vegetable Platter

Serves 4


2 medium beets, tops trimmed and root ends intact
2 tablespoons extra-virgin olive oil
1 teaspoon minced garlic
kosher salt
freshly ground black pepper
10 small new potatoes, halved
1/2 pound green beans, trimmed
8 to 10 medium asparagus spears, tough ends removed

3 tablespoons extra-virgin olive oil
2 tablespoons , thinly sliced green onions, (white part only)
1 tablespoon fresh lemon juice
1 tablespoon finely chopped fresh dill
1 tablespoon finely chopped fresh Italian parsley
1 tablespoon minced sun-dried tomato (packed in oil), drained
1 teaspoon grated orange zest
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
4 hard-cooked eggs, peeled and cut lengthwise into quarters
6 ounces fresh goat cheese, crumbled
12 Kalamata olives, pitted

Grill the beets over Direct Medium heat until tender when pierced with a knife, 1 to 1 1/2 hours, turning three or four times during grilling time. Allow to cool thoroughly, then cut off the roots, peel off the skins, and quarter. Place in a small bowl and set aside.

While the beets are grilling, prepare the other vegetables: In a medium bowl combine the olive oil and garlic. Season with salt and pepper. Add the potatoes, green beans, and asparagus and mix to coat evenly.

Grill the vegetables over Direct Medium heat until tender, turning once halfway through grilling time. The potatoes will take 20 to 25 minutes, the green beans 8 to 10 minutes, the asparagus 6 to 8 minutes. Transfer the vegetables from the grill to a large bowl.

TO MAKE THE DRESSING: In a medium bowl whisk together the dressing ingredients. Add 1 tablespoon of the dressing to the bowl with the beets and toss to coat. Add as much of the remaining dressing as you would like to the bowl with the mixed vegetables and toss to coat.

Arrange the beets, mixed vegetables, and egg quarters on plates or a large platter. Top with the goat cheese and olives. Drizzle with any remaining dressing and season with salt and pepper. Serve at room temperature.

From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

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